DIRECTIONS: Wash and dry grapes. Put in bottom of 13”
x 9” dish. Whip together sugar, cream cheese, sour cream and vanilla.
Spread on top of grapes. Mix brown sugar and pecans and spread on top.
This can be layered in a bowl for special occasions.

DOUBLE APPLE SALAD

Janet Hoffman of Madison

INGREDIENTS:

1 red delicious apple, unpeeled and
diced

1 yellow delicious apple, unpeeled
and diced

8-oz. can pineapple chunks, drained

1 cup mini marshmallows

½ cup black walnuts

½ cup raisins

½ cup celery, chopped

¼ cup mayonnaise

DIRECTIONS: Mix all ingredients together well. Cover
and chill.

COMPANY SALAD

Sylvia Boston of Unionville

INGREDIENTS:

2 pkgs. of lemon-flavored gelatin

3 cups boiling water (can heat in
microwave oven)

20-oz. can crushed pineapple, drained

1½ cups miniature marshmallows

3 cubed bananas

1 cup pineapple juice (saved from
can)

½ cup sugar

1½ T flour

1 egg, slightly beaten

8 oz. Cool Whip or prepared Dream
Whip

DIRECTIONS: Dissolve gelatin in boiling water. Cool
and add pineapple, marshmallows and bananas. Chill in large glass bowl
until firm. Heat pineapple juice in top of double boiler. Combine sugar,
flour and egg and mix with juice. Cook until thick, stirring constantly.
Cool and fold into whipped cream. Spread over gelatin or alternate
layers in another tall glass bowl.

DIRECTIONS: Rinse all fruit before peeling. Combine
sugar, vanilla and water and stir until dissolved. Pour in a saucepan
and heat slowly over low heat for two minutes. Dip pineapple, peaches,
mangos and bananas into the sugar mixture. Put dipped fruit on a heated
grill for 3-4 minutes on each side. Watch everything carefully: peaches
may only need a minute per side. When done, sprinkle the peaches and
bananas with cinnamon. Put grilled fruit on a platter and add the
strawberries and grapes.